In this podcast episode, we hear from Jenny Sumpter, a pastor's wife who shares a delicious menu and her routine for preparing a special Sabbath dinner. She offers tips on how to keep little ones happy during the meal and estimates the amount of food to cook. For locals, there is a fabulous tip on ice cream! She also discusses the importance of creating a peaceful atmosphere with appropriate lighting and music to set the tone for the evening. We're so glad you're here! (Visit comeoverfordinner.com for recipes, product links, and more!)
Pork Ribs and Sides
Pork Ribs: Ribs (I get all the styles; I find they are all good, but vary in texture.) Dry rub: spices like paprika, seasoned salt, cumin, herbs, garlic, and onion powder Brown sugar Olive oil Favorite BBQ sauce: We love Trader Joe’s BBQ siracha garlic Serve with: Roasted Potatoes Baked Beans (Pioneer Woman Best Baked Beans recipe) Roasted Corn Green Beans Slaw Moist Cornbread Fruit (Grandma’s Fruit Ministry: Grandma always brings a spread of fruit cut up. It’s so nice for the kids who may not enjoy slaw!) Chocolate Cherry Cake or Ice Cream with Toppings
Pork Ribs Directions: 1. Put the dry rub on the ribs and allow it to sit to room temperature. 2. Add a little brown sugar and olive oil on top. 3. Sear on the grill for 5-10 minutes or on broil in the oven (Watch closely to prevent burning!). 3. Slow cook for 3-5 hours at 325°.
Roasted Potatoes: Creamer potatoes, cut in ½ Olive oil Kosher salt Pepper
Roasted Potatoes Directions:
1. Toss cut potatoes in olive oil. Sprinkle with kosher salt and pepper. Bake on parchment paper on a large pan, not crowding or layering them too much.
2. Cook at 425° for 20 minutes, then toss/flip potatoes. Cook an additional 10 minutes. (I turn the convection feature on at the end to help browning. I really babysit them until I like how crisp they are! Don’t take them out too early; the crisping is what makes them so good.) Roasted Corn: Butter Bacon grease Diced onion Frozen corn Salt Pepper
Roasted Corn Directions:
Melt the butter and bacon grease together. Sauté diced onion. Stir in the frozen corn and season with salt and pepper. Put on a baking pan and roast for 10 minutes at 400°.
Green Beans:
Fresh green beans
Ham hock
Salt
Great-Grandma Ann’s Green Beans Directions:
Place fresh beans, ham hock, and salt on the stove in water. Bring to a boil. Reduce heat to a simmer and cook for 2-3 hours.
Moist Cornbread: 3 cups yellow cornmeal 2 cups flour 4 ½ teaspoons baking powder 2 teaspoons salt 4 large eggs 2 cups milk ½ cup butter ½ cup plus 2 tablespoons sugar 1 ½ cups canned cream-style sweet corn
Moist Cornbread Directions:
Preheat oven to 425°. Butter or oil 9 x 13-inch glass baking pan. Set aside. In a bowl, mix all ingredients together and pour into baking pan. Bake for 30 minutes (or until done).
Slaw: 1 cup mayo 3-4 tablespoons lemon juice 2 tablespoons vinegar (rice vinegar or apple cider vinegar) 3 tablespoons sugar or other sweetener 2 teaspoons celery seed Pinch of salt and pepper Chopped green and approximately ½ cup purple cabbage (bagged variations for saving time): Use more green than purple to keep sauce from turning pink or omit purple. 1 cup shredded carrots
Slaw Directions:
Mix first six ingredients together. Pour over cabbage and carrots and mix thoroughly. (I have to admit, I really eye and taste the ratios. I like to put the sauce on about 30 minutes to an hour before company comes so it isn’t too saucy. Remember cabbage shrinks, so make more veggies than you think!)
Original Recipe: